Can be prepared in 45 minutes or less.
Makes use of the microwave oven.
Recipe information
Yield
Serves 2
Ingredients
1
/3 cup firmly packed light brown sugar
1
/4 teaspoon cinnamon
a pinch of freshly grated nutmeg
1
/2 cup heavy cream
1
/2 cup milk
3
/4 cup canned pumpkin purée
2
tablespoons raisins
1
large egg, beaten lightly
1
/4 teaspoon vanilla
4
slices of cinnamon-raisin bread, cut into 1/2-inch cubes (about 2 1/2 cups) and toasted
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Preparation
In a bowl whisk together the brown sugar, the cinnamon, the nutmeg, the cream, the milk, the pumpkin purée, the raisins, the egg, the vanilla, and a pinch of salt until the mixture is smooth, stir in the bread cubes, and let the mixture stand for 5 minutes. Divide the mixture between 2 buttered 1-cup microwave-safe ramekins fitted with wax-paper collars extending 2 inches above the rim, microwave the puddings at high power (100%), switching positions once, for 15 to 17 minutes, or until a tester comes out clean, and let them stand for 3 minutes. Discard the paper collars and serve the puddings warm.